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Pumpkin Puree


  • Sugar or cheese pumpkins, washed and tops sliced off just below the stems
  • water


  1. Cut your pumpkin(s) in half. Scoop out seeds and stringy pulp (don’t worry if a few strings cling to the sides of the pumpkin).
  2. Place pumpkins cut side down on a large baking sheet. Pour 1/2-1c of water onto the baking sheet (enough to just cover the surface of your pan).
  3. Roast pumpkin at 375 degrees for 50-75 minutes, or until flesh is very tender when pricked with a fork (skin might blister or brown–this is fine).
  4. Allow pumpkin to cool down enough to handle. Scoop flesh out of the shells and place in food processor. Process or pulse until smooth (this took me 1-2 minutes of pulsing).
  5. Place paper towels or cheesecloth over a sieve/strainer, and place sieve over a bowl to drain. Pour puree into the prepared sieve and allow to drain about 45minutes to 1 hour (this will remove excess liquid from your puree).
  6. Use immediately, refrigerate up to 3 days, or place in airtight bags or containers to freeze. Puree will remain good in the freezer for up to 3 months.
  7. (When thawed, puree may separate slightly, but this can be fixed by running it through the food processor or blender for a few minutes before using.)


*sizes of pumpkins will vary, but I found that a 4lb sugar pumpkin yields between 1 1/2-2c of pumpkin puree. The steps are the same no matter what size you’re working with, just be sure to check them during the roasting time for doneness.